International Journal of Food Science & Technology最新文献_第5页

Effect of ball‐milling treatment on the structural and functional characteristics of Litopenaeus vannamei protein 球磨处理对万年青蛋白质结构和功能特性的影响

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17591

Yangliu Liu, Dan Wang, Mingzhu Guo, Jilu Sun, Hao Wu

{"title":"Effect of ball‐milling treatment on the structural and functional characteristics of Litopenaeus vannamei protein","authors":"Yangliu Liu, Dan Wang, Mingzhu Guo, Jilu Sun, Hao Wu","doi":"10.1111/ijfs.17591","DOIUrl":"https://doi.org/10.1111/ijfs.17591","url":null,"abstract":"SummaryBall‐milling is increasingly recognised as an efficient and environmentally friendly physical modification method in food processing. In this study, natural Litopenaeus vannamei protein (LVP) was subjected to ball‐milling treatment for 0, 5, 10, 15 and 20 min, respectively. Then, its structure and functional properties were investigated. Results indicated that proper ball‐milling treatment significantly enhanced the quality of LVP by influencing its structure. Specifically, ball‐milled LVP (BLVP) powder exhibited finer and brighter. BLVP subjected to 10 min demonstrated the highest solubility (22.80%), digestibility (64.50%) and foaming stability (93.69%), which were attributed to particle size and structure. BLVP processed for 15 min exhibited the highest oil holding capacity (1042.67%) and foaming capacity (17.11%), positively related to its surface hydrophobicity and sulfhydryl content. And its allergenicity decreased by 4.35%. These results provide a foundational framework for utilising ball‐milling to modify LVP, suggesting that this method may enhance the industrial applications of LVP.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins 不同氧化方法对榛子蛋白功能特性和凝胶特性的影响

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17596

Hongyu Jiang, Hao Hu, Ziyi Huang, Meichu Liu, Chunmao Lyu

{"title":"Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins","authors":"Hongyu Jiang, Hao Hu, Ziyi Huang, Meichu Liu, Chunmao Lyu","doi":"10.1111/ijfs.17596","DOIUrl":"https://doi.org/10.1111/ijfs.17596","url":null,"abstract":"SummaryThis study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water‐holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m2 g−1, and 75.85 min at AAPH concentration of 1.0 mmol L−1, respectively. The functional properties of hazelnut proteins, except oil‐holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H2O2 modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α‐helix and β‐fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of larval instar and post-harvest treatments on heavy metals in BSFL and frass reared on commercial food waste streams 幼虫龄期和收获后处理对在商业食物垃圾流中饲养的 BSFL 和碎屑中重金属的影响

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17511

Shanmugam Alagappan, Sam Mallard, Daniel Cozzolino, Deirdre Mikkelsen, Peter James, Sandra Olarte Mantilla, Olympia Yarger, Louwrens Hoffman

{"title":"Effect of larval instar and post-harvest treatments on heavy metals in BSFL and frass reared on commercial food waste streams","authors":"Shanmugam Alagappan, Sam Mallard, Daniel Cozzolino, Deirdre Mikkelsen, Peter James, Sandra Olarte Mantilla, Olympia Yarger, Louwrens Hoffman","doi":"10.1111/ijfs.17511","DOIUrl":"10.1111/ijfs.17511","url":null,"abstract":"<p>The use of black soldier fly larvae (BSFL) to valorise different organic waste streams and the subsequent use of resulting larvae as a feedstock ingredient is increasing rapidly in several regions across the globe. The lack of knowledge about several safety issues including chemical contaminants (e.g. heavy metals) seems to affect the upscaling and commercialisation of this product. This study evaluates the safety of the BSFL against chemical contaminants including heavy metals and mycotoxins in both BSFL and frass samples reared with different food waste streams (e.g. soy waste, customised bread-vegetable diet, food waste mixture, supermarket and childcare centre) from two commercial production facilities. The effect of larval instars and post-harvest treatments (e.g. blanching and drying) on the safety of the BSFL was also investigated. The concentration of heavy metals was primarily influenced by the concentration in the food waste streams. The concentration was also higher in 6th instar compared to 5th instar larvae. The effect of blanching and drying have a varied effect on the concentration of heavy metals. Mycotoxins were found to be below the limit of quantification for all samples. The outcomes of this study indicated that BSFL grown on food waste streams and the resulting frass is safe against different heavy metals analysed. The findings of this study will assist the commercial BSFL manufacturers with the identification of relevant control points to ensure the chemical safety of their products. Therefore, encourage the use of different food waste streams as feedstock for rearing BSFL.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17511","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antithrombotic and ACE‐inhibitory activity of milk fermented by Lacticaseibacillus rhamnosusGG and Lactobacillus delbrueckii ssp. bulgaricus 鼠李糖乳杆菌G和保加利亚乳杆菌发酵牛奶的抗血栓和 ACE 抑制活性

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17589

Francisco Guzmán‐Rodríguez, Lorena Gómez‐Ruiz, Alma Cruz‐Guerrero

{"title":"Antithrombotic and ACE‐inhibitory activity of milk fermented by Lacticaseibacillus rhamnosusGG and Lactobacillus delbrueckii ssp. bulgaricus","authors":"Francisco Guzmán‐Rodríguez, Lorena Gómez‐Ruiz, Alma Cruz‐Guerrero","doi":"10.1111/ijfs.17589","DOIUrl":"https://doi.org/10.1111/ijfs.17589","url":null,"abstract":"SummaryIn this work, the antihypertensive and antithrombotic activities of milk fermented with Lacticaseibacillus rhamnosus GG and Lactobacillus delbrueckii ssp. Bulgaricus NCFB 2772 (monoculture and co‐culture), were studied. It was observed that both species, as well as the co‐culture, showed an increase in proteolytic activity during fermentation, which is related to the increase in the biological activities studied. Both biological activities increased as a function of fermentation time, describing a curve similar to that of their proteolytic activity, which could indicate the release of bioactive peptides due to the proteolytic activity of the bacteria. The highest antihypertensive activity was obtained at 12 h of fermentation and was 74.9% for Lb. rhamnosus, 79.1% for L. delbrueckii and 77.6% for the co‐culture, with no significant difference between these values. On the other hand, the antithrombotic activity was 56.1% for Lb. rhamnosus, 49.9% for L. delbrueckii and 72.3% for the co‐culture. These findings contribute to the knowledge about the influence of fermentation conditions on biological activity of fermented milk, while emphasising the additional benefits of probiotic and industrially important lactic acid bacteria.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes 不同加热方法对冷冻鲢鱼饼脂质氧化的影响

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17509

Bin Wang, Yudi Sun, Qixing Jiang, Yanshun Xu, Wenshui Xia

{"title":"Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes","authors":"Bin Wang, Yudi Sun, Qixing Jiang, Yanshun Xu, Wenshui Xia","doi":"10.1111/ijfs.17509","DOIUrl":"10.1111/ijfs.17509","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effect of five different reheating methods (boiling water, steaming, low-heat microwave at 120 W, medium-heat microwave at 400 W, high-heat microwave at 800 W) on lipid oxidation of silver carp fish cake. The changes of lipid content, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV), volatile flavour components and fatty acid composition were detected. The results indicated that products reheated with medium-heat microwave had higher lipid content, lower TBA, AV and POV value. The medium-heat and high-heat microwave reheated group had larger variety of volatile flavour substances. Moreover, the relative content of hexanal and heptanal related to unpleasant “overcooked taste” was less, and the relative content of 2-heptanone, which contributed to the reduction of fishy odour, was more in medium-heated microwave group. The content of monounsaturated fatty acids in the medium-heat microwave group was higher than other reheating methods, so as the ratio of unsaturated to saturated fatty acids. Considering all indicators, medium-heat microwave reheating is more recommended due to its inhibition of fat oxidation.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Health risk assessment of metal contamination in Malaysian rice (Oryza sativa): The impact of parboiling on toxic metal reduction prior to cooking 马来西亚大米（Oryza sativa）中金属污染的健康风险评估：烹饪前煮沸对减少有毒金属的影响

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17566

Ngee Chuang Goh, Nurul Shahfiza Noor, Rafeezul Mohamed, Abdul Rohim Tualeka, Muhammad Azrul Zabidi, Mohd Yusmaidie Aziz

{"title":"Health risk assessment of metal contamination in Malaysian rice (Oryza sativa): The impact of parboiling on toxic metal reduction prior to cooking","authors":"Ngee Chuang Goh, Nurul Shahfiza Noor, Rafeezul Mohamed, Abdul Rohim Tualeka, Muhammad Azrul Zabidi, Mohd Yusmaidie Aziz","doi":"10.1111/ijfs.17566","DOIUrl":"10.1111/ijfs.17566","url":null,"abstract":"<div>\u0000 \u0000 <p>Metal contamination in rice grains is a critical global issue, posing serious health risks and affecting food safety, especially in countries like Malaysia where rice is a staple food. This study aimed to assess the effectiveness of various cooking treatments, with a focus on parboiling before absorption cooking (PBA), in reducing metal contamination in Malaysian rice. Metal levels were measured using tandem inductively coupled plasma mass spectrometry (ICP-MS/MS), and health risks were assessed following USEPA guidelines. Parboiling before absorption cooking was found to eliminate 77.9% of toxic metals and 68.4% of essential metals while keeping arsenic (As), cadmium (Cd) and lead (Pb) concentrations below permissible limits. Deterministic health risk assessment indicated that PBA reduced hazard index by 84.5% and lifetime carcinogenic risk (LCR) from As exposure by 88.9%. Hazard quotient for nickel (Ni) and zinc (Zn) remained acceptable for all age groups except for As in children, where LCR exceeded permissible limits. Monte Carlo simulations revealed that over 95% of individuals across age groups faced unacceptable non-carcinogenic and carcinogenic risks from As exposure, regardless of cooking method. In conclusion, PBA effectively lowered metal concentrations and health risks, especially for toxic metals in rice. Future studies could enhance risk assessment accuracy by analysing metal bioavailability and speciation of metals particularly As.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

From waste to wellness: a review on the harness of food industry by-products for sustainable functional food production 从废物到健康：利用食品工业副产品生产可持续功能食品综述

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17571

Susana Ospina-Maldonado, Helena Martin-Gómez, Gabriel Abraham Cardoso-Ugarte

{"title":"From waste to wellness: a review on the harness of food industry by-products for sustainable functional food production","authors":"Susana Ospina-Maldonado, Helena Martin-Gómez, Gabriel Abraham Cardoso-Ugarte","doi":"10.1111/ijfs.17571","DOIUrl":"10.1111/ijfs.17571","url":null,"abstract":"<div>\u0000 \u0000 <p>The production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by-products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by-products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio-based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value-added food products.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fish protein-supplemented pasta and its technological aspects 补充鱼蛋白的面食及其技术问题

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17564

Srinu Rathlavath, Vijay Kumar Reddy Surasani, Vidya Sagar Reddy Govinda, Siddhnath, Jai Bansal, Avtar Singh, Ajay S. Desai

引用次数: 0

Microbial transglutaminase in cashew-based vegan cheese: an innovative approach in achieving ideal texture and meltability 腰果素奶酪中的微生物转谷氨酰胺酶：实现理想口感和融化性的创新方法

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17539

Rohithkumar PM, Prasanna Kumar GV, Abhimanyu Gaur, Lochan Singh, Shamim Hossain, Tawfiq Alsulami, Syed Mansha Rafiq, Gulzar Ahmad Nayik

{"title":"Microbial transglutaminase in cashew-based vegan cheese: an innovative approach in achieving ideal texture and meltability","authors":"Rohithkumar PM, Prasanna Kumar GV, Abhimanyu Gaur, Lochan Singh, Shamim Hossain, Tawfiq Alsulami, Syed Mansha Rafiq, Gulzar Ahmad Nayik","doi":"10.1111/ijfs.17539","DOIUrl":"10.1111/ijfs.17539","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to investigate the effects of microbial transglutaminase (MTGase) on the textural properties and meltability of vegan cheese formulated using cashew paste, tapioca starch, coconut oil, and pea protein. The parameters were evaluated at various MTGase concentrations (0.1, 0.25, 0.5, 0.75, and 1%) and different incubation times (30, 60, and 90 min). A MTGase concentration of 0.25% resulted in higher meltability Index of 3.02 ± 0.14 and acceptable hardness of 3479.44 ± 14.49 g at 30 min of incubation time. However, prolonged incubation times were found to adversely affect the texture and meltability of the cheese. A similar adverse effect on texture was observed at an MTGase concentration of 0.1% at 60 and 90 min of incubation. The results revealed that lower MTGase concentrations with longer incubation times produced similar effects as higher MTGase concentrations with shorter incubation times. However, at a lower enzyme concentration of 0.1%, meltability was significantly higher (3.24 ± 0.33, <i>P</i> < 0.05) at 60 min of incubation compared to 90 min. The findings suggest that vegan cheese with improved texture, meltability, and sensory properties can be developed by combining cashew, tapioca starch, coconut oil, and pea protein in a ratio of 50:25:20:10, with 1% each of carrageenan and agar, and 60% water, and incubating the mixture with 0.25% MTGase for 30 min at 40 °C.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach 使用热水浸泡过的茶夫、大米和荞麦粉开发无麸质新鲜面食并确定其特性：一种混合物设计方法

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17551

Tayse F. F. da Silveira, Jihene Hasni, Nathalie Portelada, Filipa A. Fernandes, Paula Rodrigues, André Lemos, Isabel C. F. R. Ferreira, Maria José Alves, Lillian Barros, Sandrina A. Heleno

{"title":"Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach","authors":"Tayse F. F. da Silveira, Jihene Hasni, Nathalie Portelada, Filipa A. Fernandes, Paula Rodrigues, André Lemos, Isabel C. F. R. Ferreira, Maria José Alves, Lillian Barros, Sandrina A. Heleno","doi":"10.1111/ijfs.17551","DOIUrl":"10.1111/ijfs.17551","url":null,"abstract":"<div>\u0000 \u0000 <p>To meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0